Kale Broccoli Tomato Caesar Salad Recipes

KALE CAESAR SALAD

Steps:

• Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
• In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
• In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

KALE CAESAR SALAD

Steps:

• Combine all dressing ingredients until smooth.
• Wash kale and dry well. Gently "massage" the kale with your hands until the leaves are somewhat softened and a darker green. While this is optional, it makes for a more tender leaf.
• In a large salad bowl, combine kale and croutons. Top with dressing as desired and toss to combine.
• Sprinkle with ⅓ cup parmesan cheese and bacon bits.

KALE, BROCCOLI & TOMATO CAESAR SALAD

Steps:

• Heat oven to 400 degrees. Spread baguette slices over a baking sheet and drizzle with olive oil. Flip slices and drizzle more olive oil. I mop up any extra olive oil that winds up on the baking sheet with the bread slices. Put in the oven for about 4 - 6 minutes, until the croutons are golden brown. Remove from the oven and flip over. Bake another 3 - 4 minutes and remove from oven. Grate 1 - 2 tablespoons of Parmigiano Reggiano and sprinkle over croutons. Return to the oven for another minute or two until the Parmigiano begins to melt. Remove from the oven and set aside to cool. Watch them carefully or they will disappear into the mouths of anyone passing through your kitchen.
• In a food processor or Mini-prep, whirl the garlic until finely chopped. To activate the maximum health benefits, let the garlic sit for 5 to 10 minutes before continuing with the dressing.
• Add anchovies to the food processor and whirl again to finely chop. Add Worcestershire sauce, mustard, and sriracha or Tabasco sauce, lemon juice and salt and pepper. Pulse to mix.
• Add 1/2 cup olive oil, either in a stream through the feeder tube, or directly into the bowl of the food processor or Mini-prep. Whirl the ingredients to form an emulsion. Add 1 T Kewpie mayonnaise and whirl again.
• Using your hands break half the croutons up into pieces. With a vegetable peeler, shave the remaining parmesan cheese into shards.
• Using your hands, toss the kale, shaved broccoli, tomatoes, Parmigiano Reggiano shavings and one half the croutons together in a large salad bowl. Add half the dressing and toss again, thoroughly coating the salad with the dressing. Taste and add more dressing as desired. Reserve any extra dressing for another use. Garnish with remaining croutons.

KALE-ROMAINE CAESAR SALAD

Steps:

• Make the croutons: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving the crust behind, and tear the soft bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp. Let cool.
• Prepare the kale: One large leaf at a time, use the tip of a small, sharp knife to cut along the sides of the tough center ribs. (Or, use your fingers to pull the leaves off the rib.) Pull out the rib and discard. When all leaves are trimmed, cut into bite-size pieces. (Do not shred.)
• Prepare the romaine: Cut large leaves crosswise into bite-size pieces. Leave inner leaves whole.
• Fill a sink or salad spinner with very cold water and submerge the leaves. Swish and let soak 5 to 10 minutes. Working in batches, lift out and drain on a kitchen towel, then dry in a salad spinner.
• Place a plastic bag filled with ice in the bottom of a salad bowl. Pile the washed leaves on top, cover with a damp kitchen towel and refrigerate until ready to serve.
• In a blender (or using a hand blender), combine the garlic, anchovies, mustard, a large pinch of salt, about a dozen grinds of black pepper, olive oil and lemon juice. Blend until smooth.
• Cook the egg: Poach in simmering water or in a microwave, until yolk is thickened but still runny. (To poach in a microwave, break egg into a glass bowl or measuring cup. Gently pour in warm water to cover the egg by about 1/2 inch. In bursts of 30 seconds or less, depending on microwave power, cook egg until white is just firm and yolk is thickened. Hold a slotted spoon over the sink and pour the egg and water into it, so the cooked egg is held in the spoon while the cooking water and any uncooked whites drain off.) Put the egg in the dressing and blend.
• Taste and adjust the seasonings with mustard, oil, lemon, salt and pepper. It should be pungent and sharp but not acidic. Blend again, transfer to a container with a tightfitting lid, and chill until ready to use.
• When ready to serve (or up to 2 hours beforehand), remove towel and ice from the bowl and fluff the greens. (If necessary, transfer to a larger bowl; you will need plenty of room for tossing.) Shake the dressing. To the greens, add half the croutons, half the dressing and half the cheese and toss well. Taste and toss with remaining dressing as needed. (If necessary, transfer the tossed salad back to the salad bowl.) Add remaining croutons. Sprinkle remaining grated cheese over the top and grind coarse pepper over that. Serve immediately (or refrigerate for up to 2 hours). Toss once more at the table.